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Ingredientes
- 3 Tbsp. Unsalted butter
- 3 1/2 Tbsp. All-purpose flour
- 1/2 tsp Paprika
- 3 c. Lowfat milk
- 1 tsp Salt
- 3/4 lb Wagon-wheel pasta, (rotelle)
- 1 Tbsp. Worcestershire sauce
- 10 ounce Extra-sharp Cheddar cheese, shredded coarse (about 2 3/4 c.)
- 1 c. Coarse fresh bread crumbs
Direcciones
- Preheat oven to 375F. and butter a 2-qt shallow baking dish.
- In a 6-qt kettle bring 5 qts salted water to a boil for cooking pasta.
- In a heavy saucepan heat butter over moderately low heat and stir in flour and paprika. Cook roux, whisking 3 min and whisk in lowfat milk and salt. Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 min. Remove pan from heat.
- Stir pasta into kettle of boiling water and boil, stirring occasionally, till al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 c. Cheddar. Transfer mix to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.
- In a small bowl toss remaining 3/4 c. Cheddar with bread crumbs and sprinkle over pasta mix. Bake macaroni and cheese in middle of oven 25 to 30 min, or possibly till golden brown and bubbling, and let stand 10 min before serving.
- Serves 8 Children.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 1155 | |
| Calories from Fat 420 | 36% |
| Total Fat 47.78g | 60% |
| Saturated Fat 27.86g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 3610mg | 150% |
| Potassium 1510mg | 43% |
| Total Carbs 139.05g | 37% |
| Dietary Fiber 6.0g | 20% |
| Sugars 46.67g | 31% |
| Protein 42.43g | 68% |
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